Step 1: Begin by soaking your raw cashews. Place 1 cup of raw cashews in a heat-proof bowl and cover them with boiling water. Let them soak for at least 30 minutes, or up to 2 hours. If you have more time, soaking in cold water overnight also works wonders. This step is crucial for achieving a super creamy, smooth dressing.
Step 2: While the cashews are soaking, prepare your garlic. Mince 2-3 cloves of garlic, depending on your preference for garlic intensity.
Step 3: Drain and rinse the soaked cashews thoroughly. Transfer them to a high-speed blender.
Step 4: Add the minced garlic, 1/4 cup fresh lemon juice (about 1-2 lemons), 2 tablespoons apple cider vinegar, 2 tablespoons Dijon mustard, 2 tablespoons nutritional yeast, 1 teaspoon capers (for briny depth), 1/2 teaspoon black pepper, and 1/4 teaspoon sea salt.
Step 5: Pour in 1/2 cup of cold water. Blend on high speed until completely smooth and creamy. You might need to stop and scrape down the sides of the blender a few times. If the dressing is too thick, add water, one tablespoon at a time, until it reaches your desired consistency. Taste and adjust seasonings – you might want more lemon, salt, pepper, or nutritional yeast. Chill the dressing in the refrigerator.
Step 6: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Step 7: Drain and rinse one 15-ounce can of chickpeas. Place the rinsed chickpeas on a clean kitchen towel or several layers of paper towels and pat them *very* dry. Removing as much moisture as possible is key to achieving maximum crispiness.
Step 8: Transfer the dried chickpeas to the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon onion powder, and a pinch of salt and black pepper. Toss well to ensure the chickpeas are evenly coated.
Step 9: Spread the chickpeas in a single layer on the baking sheet. Do not overcrowd the pan, as this will steam them instead of roast them. If necessary, use two baking sheets.
Step 10: Roast for 20-25 minutes, stirring halfway through, until the chickpeas are golden brown and crispy. Keep a close eye on them towards the end, as they can go from perfectly crisp to burnt quickly. Let them cool slightly on the baking sheet; they will crisp up even more as they cool.
Step 11: Wash and thoroughly dry 2 heads of romaine lettuce. Chop or tear the lettuce into bite-sized pieces and place them in a large salad bowl.
Step 12: Just before serving, drizzle a generous amount of the prepared cashew Caesar dressing over the romaine lettuce. Toss gently to coat every leaf evenly.
Step 13: Add the crispy roasted chickpeas to the salad. You can also add some vegan Parmesan shreds if desired.
Step 14: Serve your delightful vegan caesar salad with chickpeas immediately. The dressing is best when fresh, and the chickpeas are at their crispiest. Enjoy!